Colli Romagna centrale

Styles

Principal grape varieties

Terroir

• The territory is crossed by the parallel valleys of the principal rivers descending from the Apennines, such as the Montone, Rabbi, Ronco, and Savio, with a uniform morphology linked to the marly-arenaceous geological formation.
• In the lower hills, between 50 and 100 metres above sea level, the San Tommaso, Madonna dell'Ulivo, and Celincordia soil types alternate, distinguished by depth, texture, and limestone content.
• In the Forlì area there is a distinctive zone associated with the Spungone chain, where soils with yellowish sands are found that remain little studied.
• Within the hillside viticultural area of the province of Forlì-Cesena, the Winkler bioclimatic index ranges from 1,600 to 2,200 degree-days, with higher values in the lower hills decreasing with altitude.
• The Santa Lucia soils, widespread in the middle hills between 100 and 420 metres above sea level, are deep, well-drained, highly calcareous, and of silt-loam or loam texture, on slopes ranging from 10 to 35%.

• After phylloxera, the vineyards were replanted with a focus on Sangiovese, Trebbiano romagnolo, and Bombino bianco, complemented by Barbera and Montepulciano to produce red wines of greater ageing potential and structure.
• Over the past thirty years, vineyard renewal has introduced international varieties such as Merlot, Cabernet Sauvignon, Chardonnay, Pinot bianco, and Sauvignon with considerable conviction, while Romagna has consistently distinguished itself for single-variety vinification of Sangiovese.

• In lower-to-middle hill sites with clay-rich, calcareous soils, the red wines display a broad fruit character ranging from well-ripened cherry to dried plum, passing through various wild berries, with spice notes of varying intensity depending on the variety.
• The white wines range from fresher, lighter styles with very fine and delicate floral and fruity aromas to more full-bodied styles showing ripe fruit and tertiary aromas derived from vinification and maturation in wood.

• Sangiovese and black-skinned varieties favour the lower-to-middle hills with clay-rich, calcareous soils, yielding well-balanced wines of good structure with a broad fruit character.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• eAmbrosia register (EU) — File number PDO-IT-A0318
• Official trade body site — Consorzio Vini di Romagna